Lemon Shrimp and Linguine |
Author: Valerie@Snap-Peas
Lemon Shrimp and Linguine Author: Valerie@Snap-Peas Lemon Shrimp and Linguine - my version
- ¼ cup lemon olive oil olive oil
- 2 tablespoons extra-virgin olive oil
- 1 lemon, zested
- 1lb linguine
- ¼ onion, chopped
- 2 garlic cloves, minced
- 1lb shrimp, peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 1T fresh lemon juice
- ⅓ cup white wine
- 3 cups baby spinach (leaves torn)
- 2 tablespoons fresh thyme leaves
- 1T fresh chives, chopped
- Bring a large pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes, until al dente. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat 2 tablespoons of olive oil in pan over medium heat.
- Add the shallots and garlic and cook for about 2 minutes, until soft and fragrant.
- Add the shrimp, season with salt and pepper, and cook for 1 to 2 minutes per side, until cooked through.
- Add the cooked pasta, lemon juice, spinach, and thyme and toss to combine.
- Remove from the heat and stir in the lemon oil.
- Add ⅔C of the reserved cooking liquid and ⅓ C of wine to create a sauce for the pasta.
- Season with salt and pepper, to taste.
- Garnish with thyme and chives.
- Serve.
Recipe by snap-peas at https://www.snap-peas.com/2012/09/20/lemon-shrimp-and-linguine/
3.1.09